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Chicken Skewers With Satay Sauce

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“I've been having cravings for chicken satay, and saw this recipe in an issue of 'Delicious' magazine. Passive cooking time is the time it takes to marinade the skewers.”
READY IN:
3hrs 35mins
SERVES:
8
YIELD:
16 skewers
UNITS:
US

Ingredients Nutrition

Directions

  1. For marinade, add onion, garlic, coriander, 2 tsp sugar and salt to food processor and pulse briefly. Add curry powder, oil, turmeric, and coconut mild and pulse until combined. Empty this mixture into a large bowl.
  2. Cut chicken into thin strips. Add to marinade and chill two hours or overnight in refridgerator.
  3. Soak 16 wooden skewers in cold water for half and hour.
  4. Add peanut butter, sweet chilli sauce, tamarind paste, soy sauce, 2 tsp sugar, and lime juice in a bowl and mix well with electric mixer. Add 2 to 3 Tbsp boiling water , still mixing, to desired consistency and set aside.
  5. Take meat from marinade and thread on skewers. Add a little bit of oil to a frying pan and heat on high. Fry chicken skewers until just cooked through (probably needs to be done in two or three batches) and transfer to serving plate.
  6. Serve skewers with satay sauce, chopped english cucumer and dark green salad leaves or flat leaf parsley.

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